Menthya Bath Recipe | Methi Pulao | How to Make Menthe Rice Recipe

Menthya-Bath as commonly known in Karnataka, an excellent flavorful one-dish meal that can easily satisfy your taste for best rice pulao.

Methya bath is kids-favorite, lunch-box-menu, breakfast-recipe made with two main ingredients fresh menthya / fenugreek leaves and fresh green peas. Here I have shown how to prepare Menthe Rice without any grinding. Healthy and tasty menthya bath is also very easy to make.

Menthya bath is usually breakfast menu in Karnataka, and also perfect for lunch. Curd raita with onions, tomatoes and cucumber or just with onions would be a perfect accompaniment to this spicy-hot-methi pulao. Green peas gives an added munch to Menthya bath. Option is to add your favorite cut-up veggies but keeping it to just green peas tenders original taste of Menthya pulao.

To make it easier and faster, I cooked Menthya Pualo in pressure cooker, you can still cook on any biryani pot as well. Sauté sliced onions, tomatoes with ginger garlic crush, add on spice powders, fresh methi leaves and green peas, then soaked rice cook for 2 whistles that makes perfect and quick menthya bath.

Menthya bath can be tried with any variety of rice, basmathi or brown and also with any millets. I have preferred normal daily use rice. This is less in flavor hence good to be eaten in the mornings for breakfast.

Ingredients 

1. Rice – 2 cups
2. Water – 4  cups 
3. Methya leaves – 1 cup
4. Green peas – 1/2 cup
5. Curry leaves few
6. Onions – 2 big
7. Tomatoes – 3
8. Ginger – 1 inch
9. Garlic – about 12 cloves 
10. Oil – 3 tablespoons and ghee – 3 teaspoons

Whole masala:

1. Cinnamon – 3
2. Cloves – 5
3. Cardamom – 2
4. Bay leaves -1 

Powder masala:

1. Chilli powder – 1 ½   teaspoons or depending on taste
2. Coriander powder – 2 teaspoons
3. Garam masala – 1/2 teaspoon
4. Turmeric powder – 1/4 teaspoon  

Method 

1. First wash and soak rice for about half an hour
2. Heat oil and ghee in pressure cooker over medium heat, once heated add all the whole masala, stir for 2 minutes
3. Add sliced onions and ginger, garlic crushed and sauté for 3 to 4 minutes until onions slightly browns
4. Add tomatoes and stir fry for few more minutes, add in all the Powder masala keep stiring to avoid burning of dry masalas
5. Sauté until tomatoes are cooked and soft
6. Then add menthya leaves sauté for few minutes, add salt
7. Add in peas and cook them until all added items are well blended together
8. Once oil separates from the mixture, this is the time you need to add soaked rice, give a stir and add water, check for salt and spice at this stage, (salt in the water can be kept slightly on higher end) Adjust salt and chilli spice to your taste and stir well.
9. Close the lid of pressure cooker and cook for 2 whistles.
10. Open the lid only when all the pressure is released from cooker.
11. Give a gentle mix, and here steaming hot Methi pulao or Menthya bath is ready to be served with Curd onion raita and a side of lemon, If you like.  

Curd onion raita recipe:

Slice onions to thin strips, add them to thick curd/yogurt, season with salt to taste - give a good mix and you’re done! 

Note:

• Salt in the water can be kept slightly on higher end, when rice cooked with all other ingredients salt taste would balance to normal 
• Methi pulao can be made with basmathi rice or any millets. 

How to make with step by step pictures

First wash and soak rice for about 1/2 hour

Heat oil and ghee in pressure cooker over medium heat, once heated add all the whole masala, stir for 2 minutes

Add sliced onions and ginger, garlic crushed and sauté for 3 to 4 minutes until onions slightly browns

Add tomatoes and stir fry for few more minutes, add in all the Powder masala keep stiring to avoid burning of dry masalas

Turmeric Powder

Chilli Powder

Garam Masala Powder 

Sauté until tomatoes are cooked and soft

Then add menthya leaves sauté for few minutes, 

add salt

Add in peas and cook them until all added items are well blended together

Once oil separates from the mixture, this is the time you need to add soaked rice

give a stir and add water, check for salt and spice at this stage, (salt in the water can be kept slightly on higher end) Adjust salt and chilli spice to your taste and stir well.

Close the lid of pressure cooker and cook for 2 whistles.

Open the lid only when all the pressure is released from cooker. Give a gentle mix,

here steaming hot Methi pulao or Menthya bath is ready to be served with Curd onion raita and a side of lemon, If you like. 

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